Thai Basil Turkey Fried Rice

Ingredients

• 450 gminced turkey
• 1½ tablespoons (22.5 ml)grated ginger
• 4 cloves (about 30 ml grated)garlic, grated
• 1 medium onion (about 80 g; 120 ml diced)onion, diced
• 1 large carrot (about 130 g; 240 ml diced)carrot, diced
• 125 g (240 ml)green beans, trimmed and chopped
• about 600 g (710 ml)cooked white rice
• about 30 g (300 ml, packed)basil leaves
• 2–3bird’s eye chillies, optional
• 1½ teaspoons (7.5 ml)sesame oil
• 1½ tablespoons (22.5 ml)soy sauce, or 1 tablespoon (15 ml) fish sauce
• 1 clove (about 5 ml grated)garlic, grated
• 1 teaspoon (5 ml)ginger, grated
• 1½ tablespoons (22.5 ml)soy sauce
• 1½ tablespoons (22.5 ml)oyster sauce
• 1 tablespoon (15 ml)fish sauce
• 3 teaspoons (15 ml)honey or sugar
• 3 tablespoons (45 ml)water
• 2 tablespoons (30 ml)cooking oil

Instructions

1. 1

   Marinate the turkey

   In a small bowl, mix the minced turkey with 1½ tablespoons grated ginger, 1 clove grated garlic, 1½ tablespoons soy sauce and 1½ teaspoons sesame oil. Leave to marinate for 15–20 minutes.

2. 2

   Prepare aromatics

   Grate 1½ tablespoons ginger and 4 cloves garlic, then set them aside. If using chillies, finely chop them and put them with the garlic and ginger.

3. 3

   Prepare vegetables

   Wash and trim the green beans, chop them into small pieces, then wash and dice the carrot. Set the beans and carrot aside together. Dice the onion separately.

4. 4

   Prepare basil rice

   Rinse the basil gently, separate the leaves from the stems, roughly chop the leaves and discard the stems. If using day-old rice that has formed large clumps, break it into smaller pieces with your hands.

5. 5

   Mix the sauce

   Stir together 1 tablespoon fish sauce, 1½ tablespoons oyster sauce, 1½ tablespoons soy sauce, 3 teaspoons honey and 3 tablespoons water. If using sugar instead of honey, dissolve it in the water before adding the other sauce ingredients.

6. 6

   Heat the pan

   Add 2 tablespoons oil to a large frying pan and heat over medium-high heat until hot and shimmering.

7. 7

   Cook the aromatics

   Add the garlic, ginger and optional chillies, and cook for 2–3 minutes. If using chillies, take care not to breathe in the fumes.

8. 8

   Brown the turkey

   Add the minced turkey and stir it together with the aromatics, breaking it into small pieces as it cooks. If liquid comes out, keep cooking until it evaporates; the turkey will then begin to toast and brown.

9. 9

   Cook the vegetables

   Once the turkey is browned, add the onion and cook for 2–3 minutes. Stir in the carrot and green beans and cook for about 5 minutes.

10. 10

    Add the rice

    Add the rice and mix it thoroughly with the other ingredients. As it warms, press any large clumps apart with your spatula. Cook for about 3–4 minutes, until the rice is well mixed and the grains are separated.

11. 11

    Finish with sauce

    Pour in the sauce and stir to coat everything. Cook for another 1–2 minutes.

12. 12

    Wilt the basil

    Turn off the heat and stir in the basil. Let the residual heat wilt it until the leaves turn dark green, distributing them evenly through the rice before serving.

What is Thai basil turkey fried rice?

This is a quick fried-rice dish that takes inspiration from Thai basil beef and brings that aromatic, savoury combination together with cooked rice. The recipe uses turkey in place of beef, with basil, chilli and a sauce combining soy, oyster and fish sauces.

The result is a one-pan meal with rice, meat and vegetables in every portion. Though labelled Chinese cuisine, its flavour profile draws on Thai basil-style cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 43g protein, 64g carbs, 6g fat.

The rice supplies most of the carbohydrates, while turkey provides most of the protein. Oil, sesame oil and the sauces contribute fat, with the turkey also adding some. Serve with extra fresh vegetables if you want a larger share of the plate to come from vegetables.

Build flavour with the marinade

Turkey marinade: ginger, garlic, soy sauce and sesame oil season the mince before it meets the pan. The 15–20 minute rest can overlap with preparing the vegetables and sauce.

Fresh aromatics: the additional garlic and ginger go into the hot oil, where a brief cook releases their fragrance. Add the optional chillies with them, taking care around the vapour.

Choose and prepare the rice

Day-old rice: chilled, cooked rice is easier to break into separate grains, so it tends to fry rather than clump. Loosen any large pieces by hand before adding it.

Freshly cooked rice: if that is what you have, follow the recipe notes for using it; avoid adding it in dense clumps. Add it once the turkey and vegetables are cooked.

Get the turkey browned

Moisture first: the turkey may release liquid as it cooks. Keep it over the heat and break it up until that liquid has evaporated.

Browning next: once the pan is no longer wet, the mince can toast and colour. This is the cue to move on to the onion rather than adding the vegetables too early.

Keep the vegetables distinct

Onion first: give it 2–3 minutes in the pan before adding the carrot and green beans. This staged order gives each ingredient time to cook.

Carrot and beans: cook them for about 5 minutes, stirring to combine with the turkey. Cut them into small, similar-sized pieces so they mix easily through the rice.

Finish gently with basil

Rice and sauce: allow the rice 3–4 minutes to warm and separate, then add the sauce for a further 1–2 minutes. Stir well so the grains and vegetables are coated.

Basil: add it only after turning off the heat. The residual warmth wilts the leaves; dark green colour signals they have softened.

Serve it as a complete meal

The rice, turkey and vegetables make this a filling one-pan dinner. Serve it straight from the pan while the basil is still fragrant.

For extra freshness, pair it with a simple cucumber salad or other crisp vegetables. Keep any accompaniment lightly dressed so it does not compete with the savoury sauce.

Recipe notes & tips

• Use day-old rice if possible, and loosen any clumps before it goes into the pan.
• Have the vegetables and sauce ready before you start frying, as the later stages move quickly.
• Give the turkey time to release and cook off its liquid before expecting it to brown.
• Use a large frying pan so the rice can be stirred without spilling.
• Add the optional chillies gradually if you are unsure how much heat you want.
• Turn off the heat before stirring in the basil to keep it from cooking for too long.

Variations

• Adjust the heat: leave out the bird’s eye chillies for a milder pan.
• Use fish sauce in the marinade: swap it for the stated soy sauce option if you prefer.
• Swap the sweetener: use sugar instead of honey, dissolving it in the water first.
• Change the rice: use another cooked rice you have available, breaking up clumps before frying.
• Add extra vegetables: increase the green beans or carrot while keeping the pieces small.

Common mistakes to avoid

• Adding rice in clumps: break up day-old rice by hand before it reaches the pan.
• Rushing the turkey: cook off its released liquid first so the mince can brown.
• Overcooking the aromatics: keep them to 2–3 minutes before adding the turkey.
• Adding sauce too early: wait until the rice is warmed and mixed through, then cook the sauce for 1–2 minutes.
• Cooking basil for too long: turn off the heat before adding it, and let residual heat wilt the leaves.
• Breathing in chilli fumes: take care when cooking chopped chillies and avoid leaning over the pan.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice has become dry.

Frequently asked questions